Beef Cheek Sandwich

Beef Cheek Sandwich

From: Chef John Tesar, Knife, Dallas. Yield: 4 servings.

4 1-lb. beef cheeks (silver skin and cartilage removed)
4 Tbsp. olive oil
to taste, salt and pepper

Braising Liquid:
1 diced Spanish onion
2 peeled and diced medium carrots
2 cloves garlic
1 bay leaf
1 small bunch of thyme
1 Tbsp. vegetable oil
6 shallots
¼ cup red wine vinegar (to be adde

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